I was getting kind of tired of the same bola-bola dishes that I decided to concoct my own bola-bola dish that would be my own family's favorite! I tweaked my kabob recipe a little bit and made it into balls, and used beef and pork instead of lamb and came up with this dish. As for the sauce, I wanted a middle eastern taste to it with a mix of greek at the same time... If that makes any sense at all.
The combination of ingredients and cuisines are explosive! I hope you enjoy this one too! (Read On by clicking Read More -->)
For the meatballs
1/4 k ground beef sirloin
1/4 k ground pork sirloin
1 1/2 cups Marby's bread crumbs
1 whole white onion minced
1/2 bulb garlic, minced
1/4 cup Worcestershire Sauce
1/4 tsp iodized salt
3 Tbsp Cumin Seed Powder
3 Tbsp Dried Oregano (or fresh Oregano, chopped)
For the sauce
1 cup milk
2 Tbsp Salted Butter
1 tsp cornstarch
1 beed bullion
1 can of 400g stems and pieces mushrooms
2/3 cup heavy whipping cream
1 cup sour cream
1 Tbsp Paprika
2 tsp Onion Powder
1 bunch chopped Parsley
Salt and Pepper
DIRECTIONS FOR THE MEATBALLS:
1. Combine all the ingredients in a mixing bowl.
2. Use your hands to mix the ingredients together. I love using my hands to blend and mash the ingredients together because I feel that this tenderizes the meat and at the same time, the ingredients get blended very well rather than using a mixing spoon.
If the flavor is alright, use a measuring spoon (1 Tbsp) to scoop some of the meatball mixture and use both palms to roll it into a ball. I like using a Tbsp because it makes the meatballs uniformed.
4. Put the uncooked meatballs into the hot skillet and keep turning them over using chopsticks until they cook evenly on all sides.
5. I like the meatballs to have a deep brown color.
6. Take the cooked meatballs out of the oil and let them drain on a strainer. Keep them on the strainer until you are ready to serve.
1. On a heavy bottomed pot, melt the butter.
2. Drain the mushrooms and add the mushrooms to the butter to cook.
3. Gradually add the milk while stirring continuously to avoid the butter from burning.
4. Let the mushroom sauce simmer a minute before adding the cornstarch. Let the sauce thicken a little bit.
5. Once the sauce is thicker from it's original consistency, add your beef bullion and let it dissolve.
6. Add the heavy whipping cream but drizzling it over the sauce while stirring continuously.
7. Add the Paprika and onion powder, and stir to dissolve.
8. Pepper the sauce to your liking.
9. Add the sour cream. Turn down the heat to low and let the sauce simmer for about 5 minutes. Stir in the parsley.
10. The consistency should that be of a really creamy sauce. If it's still too runny, add 1tsp of cornstarch dissolved in 1 tsp of water and pour to the sauce. Let it simmer and stir continuously.
Drizzle over your meatballs.